The dressing for this fun take on potato salad is a combination of WHOLE30 Ranch Dressing and WHOLE30 Buffalo Vinaigrette. It gets the characteristic creaminess you want in your potato salad from the ranch and a lip-tingling spike of vinegary heat from the vinaigrette.
IN a large saucepan, combine potatoes, salt, and enough cold water to cover the potatoes. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender. Drain well; cool slightly.
MEANWHILE, for the dressing, in a large bowl stir together the vinaigrette and ranch dressing. Add the onion, bell pepper, celery, scallions, and chives. Coarsely chop two of the hard-boiled eggs and add to the salad along with the potatoes; stir gently to coat. Cover and chill at least 4 hours or up to 8 hours.
TRANSFER the potato salad to a serving bowl. Halve the remaining two eggs and place on top of the salad, yolk-side up. Sprinkle with black pepper.
Instructions for Hard-Cooked Eggs: Place eggs in a medium saucepan and cover with water. Bring to a rolling boil; reduce heat and simmer for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and cover with cold water. Let stand until completely cooled. Crack and peel the eggs.
Shanna Keller, our Chief Content Officer, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb. View more posts
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